Preparation1) Mix the sugar with agar-agar in an oven-safe bowl.2) Pour in espresso and stir to combine. Steam in Miele Puresteam at 100°C for 10 minutes.3) Strain the coffee mixture through a tea strainer into a pan. Refrigerate for 1 hour until set.4) Dice the jelly and save in serving glasses. Drizzle with whipping cream. Serve.